Cold Soba Noodles

By adriennehannis

Ingredients

• 4 tablespoons low-sodium soy sauce
• 4 tablespoons seasoned rice wine vinegar
• 1 teaspoon sugar
• 1 tablespoon fresh lemon juice (from about 1/2 lemon)
• Dash of toasted sesame oil
• 8 ounces soba (thin buckwheat) noodles
• 4 scallions, thinly sliced (white and green parts)
• 1/2 English cucumber, seeded and thinly sliced
• 6 large radishes, thinly sliced

Preparation

Step 1

In a small bowl, combine the soy sauce, vinegar, sugar, lemon juice, and sesame oil and whisk until well blended. Bring a pot of salted water to a boil and cook the soba noodles until just tender but not mushy, 3 to 4 minutes. Drain and rinse under cold water until cool. Drain well. In a large bowl, combine the noodles, scallions, cucumber, and radishes. Toss with the soy dressing and serve at room temperature or chilled.

*Add cooked small shrimps or sauteed, thinly sliced shiitake mushroom caps for a heartier noodle dinner